Chicken with mushrooms and chestnut puree!

I read this recipe recently in one of our magazines. It seemed ambitious to me, however, it didn’t fit me in one or two things so I modified it. It turned out great and I am very pleased. Chicken or turkey stuffed with mushrooms, cheese and chestnut puree. Topped with mushroom and chestnut puree sauce! What is not darkness?

Preparation steps

cut the turkey fillet into equal parts, Beat it with a mallet to expand and evenly; prepare fillets for stuffing with stuffing
MUSHROOMS / CHESTNUT MASH - sauté the mushrooms in butter and when it is done, divide them into two piles - the smaller one is for filling the fillets, and the bigger one will be for the sauce you will pour over the stuffed fillets; so divide the chestnut puree - part of the chestnut puree is for filling the fillet, and part for the sauce
STUFFING - take the fillet and put some mushrooms mixed with chestnut puree and slices of mozzarella on it - close it and take the next fillet; arrange all the stuffed fillets in a refractory bowl previously greased with butter; # Bake all these fillets in the oven for 40 minutes; Cover for 20 minutes with aluminum foil, and then for about 20 minutes without aluminum foil
while it is baking in the oven, simmer the rest of the champignons and chestnuts together on the fire and pour over the cooking cream and white wine; when the wine evaporates - it's over!
serve the stuffed fillets, and before that pour over the mushroom and chestnut puree sauce; here’s what it looked like after I took it out of the oven

Serving

for beginners: you can fasten the fillets with ordinary toothpicks so that they don't fall apart, and you can also buy a roasting thread that you take out after the meat is cooked. I also have small metal constructions, like traps, for things like this, but it's more tangible for me to put than toothpicks or thread, hehe

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